You will need:
- 1 Pound Cake
- 450 g of fresh Strawberries
- 1 pint container of whipping cream, divided
- 1 tsp sugar
- 85 g white chocolate
- 55 g semi-sweet chocolate
Step 1:
Wash and gently pat dry your strawberries. Depending on the size of the strawberries that you purchase, pick out about 8 berries of the prettiest to decorate the plate with at the end.
Step 2:
Pick out 12 to 15 berries to slice and cut their green tops off. Cut a medium size strawberry into 4 slices each. Set aside for a few minutes.
Slice the Pound cake into 3 equal slices, the length of the cake.
TIP:
Cut the cake when it is partly frozen. It is easier to cut that way.
Step 3:
To whip the whipping cream, you will need a large bowl and a hand mixer.
Pour 1 ¼ cup of the chilled cream into the bowl and start whipping. When it starts to thicken, add the sugar and continue whipping to soft peaks.
Step 4:
Place the bottom cake layer on your serving plate. Cover the cake layer with half of the whipped cream then a layer of strawberries.
Step 5:
Place the second layer on and repeat the steps. Finish by placing the top layer on the cake. Place the cake into the refrigerator to keep cool. You can stop at this point if you need to. Cover the cake with tented aluminum foil and keep refrigerated for up to 4 hours.
Step 6:
On a cutting board, finely chop the white chocolate and place in a cup.
Pour ¼ cup of whipping cream over the chocolate in the cup and place in the microwave for 15 seconds intervals and stir in between each round. It will probably need about a 1 minute 15 seconds to get the Ganache hot. Stir until all of the chocolate and cream are combined and if necessary microwave it a bit more.
Let the White Ganache sit on the counter to cool while you prepare the Semi Sweet Chocolate Ganache.
Step 7:
Chop your dark chocolate and prepare it the same way you did the White Chocolate. Use 55 g of the semi-sweet and 30 g of whipping cream. Heat and stir in 15 second intervals until the Ganache is very warm. Stir the chocolate thoroughly and add more cream if you need to. You want the Ganache to pour like Maple Syrup.
Step 8:
When the White Chocolate is no warmer than body temperature, remove the cake from the refrigerator and slowly pour the White Chocolate over the cake. Allow it to gently run off over the edge and make puddles of chocolate on the serving plate. When the coating of White Ganache has hardened, gently pour the Semi Sweet Ganache over the top and allow it to flow over the edge to make little dark puddles of chocolate on top of the White Chocolate Ganache. If you want to, you can take a clean dry spoon and make little swirls on the top of the cake.
Step 9:
Place a few strawberries on the plate, mint leaves, or edible flowers for your presentation.
Enjoy!
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